Bucatini with Oxtail Ragu

I usually think of oxtail as an Asian ingredient, but it is also the perfect foundation for an Italian ragu because it can stand up to a slow and low cooking technique.  A traditional ragu is braised for hours, but I wanted some instant gratification so I broke out my pressure cooker and threw in the oxtails with crushed tomatoes, dried oregano, diced onions and garlic.  After about 45 minutes, I pulled out the oxtail and cleaned the meat off the bone, and then I put it back into the pressure cooker with the tomatoes before adding the bucatini (think of a hollow spaghetti).  The flavors in this dish packed a serious punch, and the heft of the bucatini stood up to the heartiness of the the ragu.